Crispy Veal Cutlets with Creamy Dijon Sauce are panko-crusted, then quickly fried in a hot skillet. To finish, drizzle with a pan sauce and top them off with crispy fried shallots for an easy, delicious and nutritious weeknight dinner that is on your table in under 30 minutes!
Season the veal cutlets the flour with salt and pepper.
Set out the flour mixture, eggs, and panko crumbs on separate plates.
Dip the veal cutlets as follows: First dip in the flour mixture, then dip in egg, and finally dip in the panko, making sure cutlet is covered well in the crumbs.
Place veal cutlet on tray and refrigerate until ready to cook.
Prepare the Shallots:
Melt the butter in the skillet until hot and bubbly.
Add the thinly sliced shallots to hot butter and stir to coat.
Cook over high heat, stirring frequently, until shallots are golden brown and crispy.
Drain the fried shallots on a paper towel and set aside until ready to assemble the plate.
Cook the Veal:
Place cutlet in a hot skillet coated with olive oil. Veal Cutlets should sizzle as soon as it is placed in the skillet.
Cook for 1-2 minutes, until browned and crispy, then flip and cook 2nd side another 2-3 minutes.
Remove the veal from the heat and repeat with remaining cutlets.
Place fried veal cutlets in warm oven (200 degrees) to keep warm.
Prepare the pan sauce:
Add the chicken broth, dijon mustard, heavy cream, and lemon juice to the same skillet veal cutlets were fried in.
Whisk to combine ingredients and bring to a simmer.
Simmer for 3 minutes, until sauce has begun to thicken.
Assemble the dinner plate:
Place 2 crispy fried veal cutlets on a dinner plate.
Drizzle with 2 tablespoons of pan sauce and top with crispy fried shallots. Garnish with parsley. (If using)